Tuesday, August 7, 2007

I had actually never bought or tasted lotus root before. Though I have seen this vegetable in the frozen section of the Indian grocery store, I have never been bold enough to experiment something totally new. But thanks to blogging, I am now involved in cooking like never before and look at food in a completely different light.I bought frozen lotus root over the weekend simply because it looked so pretty!For those of you interested in knowing more about the nutritional value of lotus root, please see here.

After doing a little bit of research, I gathered that it was not the easiest of vegetables to cook with and I found the root to be almost tasteless by itself with no aroma.

Method:Boil the lotus root cubes in water for about 15-20 minutes till tender. (This could take longer too as they don’t get cooked/soft that easily). Drain & set aside.

Meanwhile, heat the oil in a pan. Add the cumin seeds followed by the ginger-garlic paste.

Add the onions & sauté till transparent. Add all the spices followed by the chopped tomatoes and cook.

Add the lotus root cubes & cook covered for about 5-7 minutes.

Stir in the yogurt & mix well and cook for a minute or so.

Garnish with chopped coriander leaves.

To conclude, the great thing about lotus root was its appearance & crunch. The dish turned out to be good with the lotus root retaining its crispy texture and taking on the flavors of anything added to it.

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Now, lotus root is something I have never tried either. I had no idea about them until bloggers started blogging about them, though I have seen grocers selling them.Yuor description of the dish is tempting me to try this one.

Everytime we saw this (canned or frozen), my husband would ask me to make this. Apparently he has tasted it once (doesn't know what it was cooked with or how) and liked but I was hesitant. Maybe he'll like your version... :)

Wow, thanx for visiting my blog. I was amazed to read yours. You have a lot of interesting recipes from all cuisines, I like that...My RSS is updated now, thanx. I have never cooked with lotus roots. And actualy, I only ate them sweet (the holes were stuffed with sugarry bean paste and they were glazed. It was very yummy...

Hey, I make it in a similar fashion, except that I reaslied for our palette we like the lotus root to be fried rather than boiled. This recipe is really nice , else I simply fry the lotus root and add garam masala. I have started making this bcos K likes it and I tried it only after my marriage. Never tried it before

I tried your recipe after grabbing a bag of lotus root from the Indian store just because I found the bag pleading to me to take it home...have never tried eating them before. Your dish came out so good with the yogurt and all giving it a great taste...in short this one is for keeps and hope you will come up with more lotus recipes :)

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The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.